Ciao Italia: My Lifelong Food Adventures in Italy
Mary Ann's newest book contains over 150 recipes, 60 gorgeous food photos, and many scenic pictures of Italy taken by Mary Ann on her travels through the years.
Saving time: mince the basil, rosemary, and garlic in a food processor.
3 tablespoons Filippo Berio extra-virgin olive oil
1 teaspoon dried oregano
2 tablespoons minced basil
1 tablespoon minced rosemary
1 clove garlic, minced
1/4 teaspoon dried red pepper flakes
1/2 teaspoon fine sea salt
Grinding black pepper
1 pound chicken tenders (4 x 1 1/2 inches wide)
Preheat oven to 350°F.
Pour the olive oil into a 9 x 10 or 12-inch casserole dish. Stir in the oregano, basil, rosemary, garlic, pepper flakes, salt and pepper.
Add the chicken pieces and turn them in the herb mixture so they are well coated.
Bake uncovered 10-12 minutes.
This recipe is featured on show 2003 – Chicken? Now!